Cajun Shrimp Skewers with Zoodles | Kevin Wagonfoot
Look, I’m not going to pretend I invented the skewer. But I will say that the first time I threaded shrimp onto a stick and hit them with Cajun seasoning, I felt like I’d cracked some kind of code. These little guys cook in about five minutes flat, which means even on nights when I’m running behind, dinner actually happens.
The zoodles are my safety net, honestly. I spiralize some zucchini, toss it in a hot pan, and suddenly I’ve got something that feels substantial and satisfying without derailing anything. It’s the kind of meal that makes me feel like I know what I’m doing, even when I absolutely don’t.
Why This Works for Low-Carb High-Protein
This dish is basically built for keeping your carbs low and your protein high. Shrimp is lean protein that cooks fast and doesn’t fuss, and zucchini noodles give you bulk and fiber without the carb load of pasta. You’re looking at a plate that’s mostly protein and vegetables, which is exactly where you want to be if you’re serious about this approach. I’ve made it dozens of times now, and it never lets me down.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
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Cajun Shrimp Skewers with Zoodles
These Cajun Shrimp Skewers with Zoodles make for a delightful low carb meal packed with flavor and protein. The succulent shrimp are perfectly complemented by the fresh zoodles, giving you a satisfyin
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchini
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Start by spiralizing the zucchini into zoodles using a spiralizer. This adds a fun texture and absorbs sauces well, making it a great low carb base.
- In a bowl, mix the shrimp with Cajun seasoning, olive oil, and lemon juice. Ensure the shrimp are evenly coated for maximum flavor.
- Thread the seasoned shrimp onto skewers and preheat a grill or grill pan over medium-high heat. Once hot, place the skewers on the cooking surface with space in between for even cooking.
- Cook the shrimp for about 3-4 minutes, turning halfway through. They'll be done when they are opaque and firm to the touch.
- Remove the shrimp and quickly toss the zoodles in the residual heat for 1-2 minutes, just until warmed and slightly softened, but still al dente.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Pat your shrimp dry before seasoning and skewering. Moisture is the enemy of a good sear, and I learned that the hard way.
- Don't overcrowd your pan. Give those skewers space to breathe, or you'll steam them instead of searing them, and that's not the vibe.
- Toss your zoodles in the pan right at the end so they stay firm. Nobody wants mushy noodles, and I say that with experience.
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